Rhubarb Cake

This easy rhubarb bread recipe does not have strawberries but the orange zest and orange icing bring a delicious sweetness to balance the tart rhubarb. This is sure to be a popular recipe in your rhubarb recipes collection.

Jump to Recipe Start Cooking

If your garden is overflowing with rhubarb you are going to want to try some of my other rhubarb recipes. You can't go wrong with Strawberry rhubarb crips or strawberry rhubarb jam. And who can't love a rhubarb sour cocktail?

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

powdered sugar, sifted
fresh orange juice
pinch of salt

Can I use frozen rhubarb when making this bread?

Yes, you can use frozen rhubarb when making this easy bread recipe, however, there are a few things you should keep in mind:

Thaw the rhubarb before using it in the recipe. You can thaw it overnight in the refrigerator or microwave it until it's thawed but not cooked.
Frozen tends to release more liquid than fresh rhubarb, so you may need to adjust the amount of liquid in the recipe. You can do this by reducing the amount of milk or adding a bit more flour.
Frozen may not have the same texture as fresh rhubarb, so the final product may be slightly different in texture.

How to make Rhubarb bread recipe:

rhubarb cake sliced close up view detailed shot

Preheat oven to 375 F.
Spray a 9x5x3" loaf pan with cooking spray and set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Cream the butter and sugar together until fluffy.
Add the eggs one at a time mixing well after each.
Add the vanilla and the orange zest.
Alternatively add the flour with the sour cream, starting and finishing with the flour.
Fold in the diced rhubarb.
Pour the batter into the prepared loaf pan, smooth top and bake for 60 minutes or until a toothpick comes out clean.
Let cool 10 minutes
Remove from pan and complete the cooling on a wire rack.
Store in an air tight container for a few days if needed.

Orange icing instructions

Sift the powdered sugar.
Combine the fresh orange juice and sifted powdered sugar until a thick icing forms.
If the icing is too thin, add more powdered sugar.
If the icing is too thick, add orange juice, a few drops at a time.
The icing should not flow freely, it should be thick so it forms a nice layer on the cake.

Can you freeze rhubarb bread?

To do so, first, make sure the bread has cooled completely. Then, wrap the bread tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bread in an airtight container or freezer bag and label it with the date.

When you're ready to eat the bread, remove it from the freezer and let it thaw at room temperature or in the fridge. You can also reheat the bread in the oven or microwave if you prefer it warm.

Just a heads up that freezing can sometimes affect the texture of baked goods, so the rhubarb bread may not be exactly the same as when it was fresh.

More fresh rhubarb recipes:

Strawberry rhubarb crips
Rhubarb sour cocktail

What do you serve with rhubarb bread?

I love a good latte with this rhubarb bread. Or if you are a tea person, that would be delicious as well. The cake is sweet with pops of tart from the rhubarb so I would choose a beverage that is not on the sweeter side.

Frequently asked questions, answers and tips:

Does this rhubarb bread have strawberries?

Often you will see strawberry and rhubarb paired together in recipes. I am not including strawberries in this recipe because I think that orange is another delicious partner to rhubarb. But you can always add a dollop of strawberry jam.

Why is rhubarb bread baked in a loaf pan?

This is a dense cake, baked in a loaf pan at a higher temperature than other recipes. The added heat gives the outside of the cake a lovely golden crust to the cake. The sugars caramelize faster and seal in the moisture of the eggs and sour cream leaving a dense, moist, delicious loaf cake.

published may 30, 2018

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me